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Saturday, 5 December 2009

Treacle and ginger flapjack

I've been on a bit of a spice kick lately - it started with this parkin, and continued with this lovely cinnamon apple cake and a couple of other as yet unblogged about items. I was still craving warming spices and ginger in particular and my sweet tooth wanted not just simple sweetness, but depth and richness too. So treacle and ginger flapjack fitted my desires perfectly. This was so easy to throw together, but then flapjack always is! Melt the ingredients together, add oats, put into lined tin and bake.

I was really pleased with the way these came out - buttery and chewy with a hint of treacle. Biting into a nugget of crystallised stem ginger was delicious, I really, really love crystallised stem ginger!!! Colleagues were pleased too, at least there was very little left by the end of the day, which is always a good sign!

The recipe I used is the same as last time, except that I used half and half black treacle and golden syrup and used 100g chopped crystallised stem ginger instead of chocolate.

Method- Preheat the oven to 180C/Gas 4. Grease and line an 8" x 12" (20 x 30 cm) baking tin. Please use parchment paper, greaseproof paper may well stick to your delicious flapjacks rendering them sadly inedible (I speak from experience - not mine, but J's!!!).- Melt the butter, sugar, treacle and syrup over a low heat.- When melted add the oats and mix well until everything is coated.- Add the chopped ginger and mix briefly to distribute the ginger.- Spoon into the prepared tin and roughly level out. Place in the preheated oven and cook for 30 minutes until deliciously light golden brown.- Mark into pieces while still warm (this is much easier than waiting until they are completely cold - believe me!) and allow to cool completely in the tin.- Store in an airtight container. They should keep for a few days. Unless you just can't resist them, which may well be the case!